Marble cake

[jcallaghan]

https://www.goodto.com/recipes/paul-hollywood-s-marble-cake

Ingredients

• 250g plain flour
• 200g unsalted butter, softened
• 200g caster sugar
• 40ml full-fat milk

½

• tsp natural vanilla extract
• 3 large eggs
• 3tsp baking powder
• 2tsp unsweetened cocoa powder
• Icing sugar for dusting

Method

1.Heat your oven to 180˚C/350˚F/Gas Mark 4. Line a 1kg loaf tin with baking parchment.

1. In a large bowl, beat the butter, 180g of the sugar and the vanilla extract together until the mixture is light and fluffy. Beat in the eggs, one at a time, then add the baking powder and sift the flour over the mixture and fold in with 2 tbsp of the milk.
2. Spoon two-thirds of the mixture into the prepared loaf tin – it should fill the tin three-quarters of the way.
3. Sift the cocoa over the remaining third of the mixture and fold in, together with the last of the milk and 20g of sugar.
4. Spoon the chocolate mixture over the cake mixture in the tin, then run a fork through both mixtures, gently swirling the two together to create a marbled effect.
5. Bake for 55–70 minutes, until the cake shrinks slightly from the sides of the tin. Test it is cooked by inserting a skewer into the centre and it comes out clean (test the cake after 55 minutes).
6. Remove the cake from the tin and leave to cool on a wire rack. Once cooled, dust with icing sugar.

GoodtoKnow

Paul Hollywood's Marble Chocolate Cake | Baking Recipes | GoodtoKnow

Get the perfect marble cake with this classic recipe from Great British Bake Off judge Paul Hollywood. Swirls of vanilla and chocolate sponge produce impressively beautiful results

[jcallaghan]

Ingredients

• Vegetable oil cooking spray
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 sticks (6 ounces) unsalted butter, softened, plus 3 tablespoons melted
• 2 tablespoons unsweetened cocoa powder, preferably Dutch-process
• 1 1/3 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup heavy cream or milk
• Confectioners' sugar, for dusting

  Method

  1. Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
  2. In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
  3. In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
  4. Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with confectioners' sugar before serving.

https://www.foodandwine.com/recipes/chocolate-marble-pound-cake

Food & Wine

Chocolate Marble Pound Cake Recipe

More Brunch Ideas ...

[jcallaghan]

Ingredients

For the cake:

• 1/2 cup natural cocoa powder, such as Hershey's
• 2-1/2 cups sugar, divided
• 1/2 cup water
• 4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces
• 1 cup buttermilk
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened

For the glaze:

• 5 tablespoons unsalted butter
• 3/4 cup sugar
• 1/4 cup water
• 2 teaspoons vanilla extract

Method

For the cake:

1. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
2. In a small saucepan, combine the cocoa powder, 1/2 cup of sugar, and water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
3. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
4. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and the remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrap down the sides and bottom of the bowl again, making sure the batter is evenly mixed. 1.Transfer about 2-1/2 cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
5. Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
6. Bake for 60 to 70 minutes, or until a cake tester comes out clean.
7. While the cake bakes make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved for about 1 minute.
8. Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about 3/4 of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
9. Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.

Once Upon a Chef

Marble Cake - Once Upon a Chef

TESTED & PERFECTED RECIPE -- With swirls of tender vanilla and fudgy chocolate cake, marble cake looks fancy but its flavor is pure old-fashioned goodness.